Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• Spicy mayo: 1/2 cup mayonnaise
• Spicy mayo: 1 to 2 tablespoons sambal
• Spicy mayo: 1 tablespoon sriracha
• Spicy mayo: 1/4 teaspoon sesame oil
• Spicy mayo: 1/2 teaspoon sugar
• Spicy mayo: 1 teaspoon lemon juice
• Crab and shrimp filling: 8 ounces crab meat
• Crab and shrimp filling: 8 ounces shrimp, finely chopped into small pieces
• Crab and shrimp filling: 1/4 cup mayonnaise (Kewpie mayo preferred)
• Crab and shrimp filling: 1/4 cup cream cheese, room temp
• Crab and shrimp filling: 1 1/2 tablespoon soy sauce
• Crab and shrimp filling: 1 teaspoon sesame oil
• Crab and shrimp filling: 1 tablespoon of sambal or sriracha
• Crab and shrimp filling: 1 tablespoon lime juice
• Crab and shrimp filling: 1/4 cup green onions, thinly sliced
• Rice: 2 cups sushi rice, rinsed well
• Rice: 3 cups water
• Rice: 1 teaspoon salt
• Rice: 1/4 cup rice vinegar
• Rice: 2 tablespoons granulated sugar
• Rice: 1 teaspoon sesame oil
• Other: nori seaweed sheets or furikake
• Other: cucumber
• Other: green onion
• Other: avocado
• Other: sesame seeds
• Other: unagi sauce

Method

1. Rinse the sushi rice for 1 to 2 minutes until the water runs clear, then put it in a pot with the 3 cups of water and the salt, bring it to a boil, lower the heat, cover and simmer for 20 minutes before resting it off the heat, still covered, for 10 minutes and fluffing it.
2. Warm the rice vinegar, granulated sugar and sesame oil for the rice together for about 30 seconds in the microwave or in a small pot until the sugar dissolves, then fold the mixture through the cooked rice until every grain is coated and sticky.
3. Stir the mayonnaise, sambal, sriracha, sesame oil, sugar and lemon juice for the spicy mayo together in a small bowl until creamy and smooth, and set it aside.
4. Combine the crab meat and chopped shrimp with the mayonnaise, cream cheese, soy sauce, sesame oil, sambal or sriracha, lime juice and sliced green onions, mixing until the filling is evenly bound.
5. Heat the oven to 425°F, press the seasoned rice into a casserole dish or 9x9-inch baking pan to your preferred thickness, and lay nori sheets or scatter furikake across the rice to cover it.
6. Spread all of the crab and shrimp filling over the seaweed layer and bake for 10 to 15 minutes until the top turns golden, broiling briefly at the end if you want more colour while watching it closely.
7. Drizzle the spicy mayo and unagi sauce over the baked casserole and finish it with avocado, cucumber, extra green onion and sesame seeds before scooping portions onto plates or into nori sheets.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).